I belong to cookbook clubs associated with libraries. Via the interlibrary loan system, they have usually been able to obtain every book desired. A few times, when it was books likely owned already: Julia Child or Silver Palate, we picked whatever we wanted from any book we happened to have or took from the library.

My first cookbook club was quite cerebral, because no food was allowed. The second cookbook club has everyone bringing food. Only twice in 18 months or so have people arrived with the same recipe.

Especially at the first cookbook club, I learned a lot about how people use cookbooks and execute recipes. My favorite situation are when people substantially change the recipe with major ingredient substitutions, then blame the author for the outcome.

Dessert Exchange acts like a cookbook club without any formal boundaries where the recipes are derived from. Every once in a while, a hostess may declare a theme, though that is pretty rare.

Hi- I noticed that both the Wilmette and the Northfield library have cookbook groups. Has anybody here participated in either one of them or both and do they prefer one group over another? Do you have to have a library card for that library in order to participate in the group? I noticed the one in Northfield meets this Monday evening, which is short notice for me. Both of those libraries are semi convenient for me, and especially the Wilmette library. Maybe I will suggest that they start one at the Evanston library. I am sure they could get a crowd for that. Thanks for any info. Nancy

For the past few years my wife and I have been part of something called Moveable Feast (yeah, sorry, I didn't name it). It's just us and 2 other couples, and we get together roughly every other month to cook a collaborative dinner together. The basic concept is that the venue of the meal rotates between the homes of the 3 couples, and the hosting couple gets to set the theme. It's not firmly cookbook-based per se but the hosts could (and have) set a theme that is specifically based on recipes from a single book. More often, though, the themes are based on a region (e.g. Yucatan, Provence) or a specific type of cuisine (Izakaya, stuffed foods, orange foods) .

In any case, it's an extremely enjoyable and educational endeavor. I've learned a lot and have also really pushed the boundaries of my cooking abilities. It's very satisfying to learn how to cook things I've eaten many times, and add them to my knowledge base and cooking repertoire.

Having the event scheduled regularly keeps me from getting complacent, and having 2/3 of the themes set by the other couples is a great way to get me out of my comfort zone, and cooking things that I might not have ever attempted otherwise.

=R=

Gardening is a bloodsport --Meghan Kleeman

Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

I helped start a cookbook club at the Villa Park Library. We started with an online survey to gauge interest in the club and type of cookbooks to review. We plan four months at a time, using a different genre each month.

We check out the books and spend a month trying recipes and bring our favorite to the meeting. Disles are brought in slow cookers or insulated carriers if they are to be served hot.

Throughout the month I'll post photos of what I've made and reference the book, recipe name, and page number to the Friends of the Library Facebook page as a way of drumming up interest.

We've only met twice so far and it's been a bit slow to start with four to five people at each meeting, which includes the library facilitator and myself. We're hoping that interest grows as over 30 people responded to the survey.

Many years ago my wife & I were part of a dining group (like Ronnie's) with rotating locations and themes. The emphasis was social and dining, but everyone made a good effort when it came to cooking.

I particularly remember one fellow who was from Milan and grumbled all the time about the presence of tomato sauce in Italian food in America. Of course, he had a point as that's more southern than northern Italian, but he was so persistent that we had fun needling him.

Regardless, you'll have a lot of fun whether it's cookbooks or a dining / cooking group. Let us know how it works out.

We chose Ottolenghi Simple: A Cookbook for our first round and I thought I would stop by Sanabel Bakery on Kedzie for pita. I see that there have not been any posts since 2015 and am wondering if it is still great? Any other place you would recommend?

Also, is it one of those places you have to get there first thing, as soon as they open, to get the good stuff?

Sanabel Bakery is our usual source for pita. I usually buy the whole wheat type, but they produce white as well. They have a large wholesale business and produce over a fair part of the day. There is no need to get there when they open.